Shredded Brussels Sprout Thoran
Choti Gobhi Thoran
Why This Recipe Works
This quick stir-fry turns the often-maligned sprout into a festive star using the lively flavors of Kerala. Fine shredding allows the coconut and mustard seeds to coat every bit for a bright, crunchy finish.
Instructions
Shred the sprouts as thinly as possible using a food processor or a sharp knife. In a wide pan, heat the coconut oil and wait for the mustard seeds and curry leaves to sizzle and pop.
Add the red onion and cook until soft and starting to caramelize. Stir in the garlic, red chile, and coconut, frying for a couple of minutes until the garlic fragrance mellows.
Turn the heat up and toss in the shredded sprouts. Stir-fry vigorously for 4 minutes, then add the salt and lemon juice for a final 2 minutes of cooking until the sprouts are tender but still bright.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
